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Spinach and Roasted Carrots
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| Spinach and Roasted Carrots (goes we'll with Talapia) | |
| 4 | carrots, halved lengthwise, then sliced on the diagonal 1/2 inch thick |
| Salt | |
| pepper | |
| 1 10 ounce bag | fresh spinach |
| 2 tablespoons | Olive oil |
Serves two, double or triple as needed!
Preheat the oven to 375 degrees . On a baking sheet, toss the carrots with 1 tablespoon olive oil and season with salt and pepper. Roast until tender, 25 to 30 minutes
In a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and cook, tossing occasionally, until it just starts to wilt, about 1 minute; season with salt and pepper. Serve with the fish and carrots.
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